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Level 3 Award in Supervising Food Safety in Catering

Target group:
This course is suitable for staff with a supervisory responsibility. It is vital they are equipped with both the knowledge and confidence to do their job effectively. Changes in legislation from January 2006 have placed greater onus and accountability on anyone in the food business with supervisory responsibility.

For those working in all food businesses at a supervisory level.

 

Student Numbers:
2 minimum, 12 maximum.

 

Course Duration:
3 days.

 

Course Content:

  • Legislation
  • Supervisory management
  • Temperature control
  • Cleaning
  • Contamination control
  • Applying and monitoring good hygiene practices
  • Implementing good food safety procedures
  • Contributing to the safety training of others

Course Materials:
Course Book.

 

Assessment:
Multi – Choice paper, with a pass mark.

 

Course Dates:
Refer to Course Dates, or, Arrange one in-house

 

Cost:
Please contact a member of our team for a free quotation.